Description

Crisp, flaky phyllo shells filled with a rich, ultra-creamy chocolate hazelnut ganache. These make-ahead dessert cups are easy to make, impressive to serve, and perfect for parties.

Ingredients

Scale

1 box phyllo dough, thawed
1/2 cup unsalted butter, melted
Pinch of flaky sea salt
1 1/2 cups dark chocolate chips (60-70%)
1/2 cup heavy cream
3 tablespoons hazelnut butter
1 teaspoon vanilla extract
1/2 cup whole hazelnuts, toasted and chopped

Instructions

Thaw phyllo dough in the refrigerator overnight. Preheat oven to 350°F (175°C).
Place paper cupcake liners into a standard 12-cup muffin tin.
Unroll phyllo sheets. Place one sheet into a muffin cup, brush with melted butter, and repeat with 3-4 total sheets per cup, brushing each layer. Fold overhanging edges into the cup.
Bake shells for 10-12 minutes until golden brown and crisp. Cool completely in the tin.
While shells cool, warm heavy cream in a saucepan until it just simmers. Pour over chocolate chips in a heat-proof bowl and let sit for 2 minutes.
Add hazelnut butter and vanilla extract. Whisk gently from the center outward until smooth and glossy.
Let ganache cool for 5-10 minutes until slightly thickened.
Spoon or pipe ganache into cooled phyllo shells.
Sprinkle with toasted chopped hazelnuts and a tiny flake of sea salt.
Refrigerate for at least 30 minutes to set the ganache before serving.

Notes

Keep phyllo covered with a damp towel while working to prevent drying out. Do not fill warm shells as the ganache will melt and make the phyllo soggy. Unfilled shells can be stored at room temperature for up to 3 days. Filled cups should be refrigerated and consumed within 24 hours.

Prep Time: 10 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 10
Sodium: 15
Fat: 13
Saturated Fat: 8
Carbohydrates: 14
Fiber: 1
Protein: 3

Keywords: chocolate hazelnut, phyllo cups, dessert cups, ganache, make-ahead dessert, easy dessert, gluten-free option